Directions

In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.

Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)

Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)

Most Helpful Positive Review

Aug 06, 2003

I really liked this recipe. It reminds me of the soup they serve at the Dixie Stampede in Branson, MO. I added extra veggies, especially extra asparagus. My 5 kids thought the recipe okay, it varied from "amazing" (my 14 yr old boy) to "mediocre" (my 7 yr old girl). It kept well in the fridge and I thought it heated up just as good. I only had cream of chicken soup and used butter instead of margarine. I would definitely make this one again. Adding shredded sharp cheddar cheese on top of the bowls is a real flavor booster. Serve this with warm bread!!!

Most Helpful Critical Review

Just returned from Ireland and was looking for a creamy vegetable soup like the many I ate there. This one was perfect in every way. I only used 2 cups of cream instead of 3 but otherwise followed the recipe. It is delicious and I think it is lovely to look at as well.

I didn't follow this recipe exactly, since I was trying to use up a bunch of things I had on hand, but I made something similar and I would say this is a good base that would work with lots of variations. The creamy texture along with the veggie flavor works well. For the record, I made my recipe with the following that I had leftover: instead of a can of asparagus: about 7 stalks of cooked asparagus (from Roasted Asparagus with Balsamic Vinegar from this site); instead of plain chopped carrots: some cooked baby carrots with a brown sugar butter sauce; instead of chicken and rice soup: about 1/2 cup of leftover parmesan rice a roni and a can of Marie Callendar's chicken pot pie soup; instead of chopped potatoes: half a 1 1/2 quart casserole dish of a potato casserole made with potatoes, alfredo sauce, broccoli, onion, garlic powder, and monterey jack cheese. I also chopped up some extra onion and broccoli. I threw all this into a pot with the spices and chicken broth as recommended and boiled for 10 minutes or so (since the veggies were already cooked). Then I pureed it and poured it back in the pan and added some half and half (I didn't measure it - I just looked for the right consistency - probably about 1-2 cups) and more pepper. I can't believe this puree of leftovers was actually so creamy and tasty! Thanks, Micheal.

I've really enjoyed this recipe. Although I don't care for the puree version. I personally choose to use frozen asparagus and carrots, finely chopped, as well as canned potatoes (saves time). I sautee my onion in a little butter and add to the mix as stated. I do not puree due to the disturbing appearance even though it tastes fine. I also used half / half instead of cream and added potato flakes to thicken. Great recipe, always enjoyed it at The Dixie Stampede in Branson, MO.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.